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The nut is often used cooked in Indonesian and Malaysian cuisine, where it is called kemiri in Indonesian or buah keras in Malay. On the island of Java in Indonesia, it is used to make a thick sauce that is eaten with vegetables and rice. Candle nuts look similar to macadamia nuts, however their taste is quite different. WARNING: candle nuts are toxic when eaten raw, however the toxicity dissipates upon cooking. The roasted slivers have a pleasant nutty flavor and candle nut is used in many Asian dishes, particularly curries, as a thickening agent.
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